lemon-herb hummus

by Megan Fleiner in


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I have two questions for you: 1) Do you like hummus? and 2) Have you ever tried to make it at home? I hope the answer to both of these (or at least #1) is yes, but if not, this recipe just might have you getting out your food processor and reaching for the chick peas. Hummus is one of my favorite snacks, perfect with salty crackers and crunchy vegetables for dipping. I have also been sneaking a bit on top of this farro salad, which has been such a perfect addition.

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I know, I know… another recipe from the Sprouted Kitchen cookbook? Truth be told, I could write a blog post and photograph all of the recipes from Sara’s book, but don’t want to spoil the surprise for you when you get your own copy (which you definitely should, if you don’t have one already). This recipe is from her “snacks to share” section, and was featured on a Cup of Jo as part of her basic food series. So naturally, I was sold.

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If you have a food processor, you are probably aware of what a versatile and time-saving tool they are during cooking. I use mine all. the. time. Using it to make hummus is a no-brainer. Pulse together all of the ingredients and then, while it’s still running, slowly pour in the olive oil until you get the consistency you like. That’s it! While not quite as easy as picking up a container from the store, I promise this homemade version is brighter and tastier than any of the ones in the plastic tubs. I made it for a football-watching party last weekend and it was a big hit.

I am a huge fan of lemon, so I doubled the amount of juice and zest in the recipe (2 lemons instead of 1). Feel free to try it first before doing so, but I didn’t think it made the dish overly-sour or strong.

Lemon-Herb Hummus

from the Sprouted Kitchen Cookbook

  • 3 cups (2 cans) cooked garbanzo beans, drained well
  • 1 roasted shallot (peel and quarter 1 shallot, rub with olive oil, roast for 20 minutes in 400-degree oven)
  • 3 tablespoons tahini
  • zest and juice of 2 lemons
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • pinch of red pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 1 handful fresh basil, chopped
  • 1 handful fresh parsley, chopped

In a food processor, place all ingredients except for the olive oil (depending on the size of your food processor, you may need to do this in 2 batches). Pulse until combined. Then, while the food processor is running, slowly pour in the olive oil. Taste and add salt/pepper or more oil as needed.

Serve with pita chips, crackers, veggies... or anything else you can think of. Serves 8-12 as an appetizer.